Start by bringing a large pot of water to a boil. Generously salt the water to season the ravioli as it cooks. Add your ravioli and cook for a minute less than the package instructions suggest. This ensures the pasta won’t overcook when added to the sauce. Strain the ravioli and set it aside while preparing the sauce.

Melt butter in a deep sauté pan over medium heat, adding a tablespoon of the flavorful oil from your jar of sun-dried tomatoes for extra depth. Stir in the garlic and sauté for 30 seconds, just until fragrant. Next, mix in the onion powder, Italian seasoning, lemon juice, and chicken or vegetable stock. Slowly pour in the heavy cream, whisking to combine. Add the chopped sun-dried tomatoes and simmer the sauce for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Add the cooked ravioli into the pan with the sauce and gently toss to evenly coat each piece. Sprinkle in fresh basil leaves and toss baby spinach into the mix. Cover the pan and allow the spinach to wilt, which only takes about a minute. Once it’s ready, stir everything one last time to combine.

Dish out the ravioli onto plates, spooning extra sauce over the top. Garnish generously with freshly grated Parmesan cheese, a few basil leaves, and a sprinkle of chili flakes if you like a little heat. Serve immediately and enjoy every creamy, comforting bite!